Nancy Brach-Rogers, Ph.D. has her Bachelors of Science in Agricultural Sciences with emphasis in Meat Science from The Ohio State University. Her masters and doctorate are in Food Science from the University of Georgia. She is experienced in product and process development of foods from concept to finished product. Dr. Rogers has worked with value added, frozen, portion controlled products including raw and cooked battered and breaded meats, fish, cheese and vegetables and fully cooked meat products. She has developed products for school lunch programs and has worked with many other foods including candy, syrups, bread mixes, and salsas.

Don Franklin joined the Research and Development Team in 2002. With eight years experience in the spice industry and 15 years experience in quality assurance. Don’s key responsibilities at Valdez focus on assisting clients in developing seasoning blends. Don holds a Bachelors of Science degree in Biology from Texas Tech University.

Jennifer Lill joined The Valdez Corporation in 2005. She has her Bachelor of Science degree in Nutrition and Food Science, and her Masters degree in Food Science from Texas Woman’s University. Jennifer is also a registered and licensed dietitian. She has 5 years experience in the beverage industry doing R&D and quality control. Her motto is “To play with food to make the world a better place”, and she plans to incorporate her nutrition knowledge and food science knowledge to create healthy, fun, and great tasting foods. Jennifer’s key responsibilities are to monitor all Good Manufacturing Processes, test all incoming ingredients, and test all blends for quality assurance. She is also an active member of the Institute of Food Technologists and the American Dietetic Association.